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Very Blueberry Cobbler!




Source of Recipe


Sandy


List of Ingredients




Very Blueberry Cobbler!


2 1/2 cups fresh or frozen blueberries
1 teaspoon vanilla extract
1/2 lemon, juiced
1 cup white sugar, or to taste
1/2 teaspoon all-purpose flour
1 tablespoon butter, melted
1 3/4 cups all-purpose flour
4 teaspoons baking powder
6 tablespoons white sugar
5 tablespoons butter
1 cup milk
2 teaspoons sugar
1 pinch ground cinnamon

Recipe




Lightly grease an 8 inch square baking dish.

Place the blueberries into the baking dish, and mix with vanilla and lemon juice.

Sprinkle with 1 cup of sugar and 1/2 teaspoon of flour, then stir in the tablespoon of melted butter.

Set aside.

In a medium bowl, stir together 1 3/4 cups of flour, baking powder, and 6 tablespoons sugar.

Rub in the 5 tablespoons butter using your fingers, or cut in with a pastry blender until it is in small pieces.

Make a well in the center, and quickly stir in the milk.

Mix just until moistened.

You should have a very thick batter, or very wet dough.

You may need to add a splash more milk.

Cover, and let batter rest for 10 minutes.

Preheat the oven to 375 degrees F (190 degrees C).

Spoon the batter over the blueberries, leaving only a few small holes for the berries to peek through.

Mix together the cinnamon and 2 teaspoons sugar; sprinkle over the top.

Bake for 20 to 25 minutes in the preheated oven, or until the top is golden brown.

A knife inserted into the topping should come out clean – of course there will be blueberry syrup on the knife.

Let cool until just warm before serving.

This can store in the refrigerator for 2 days.